9 Best Sausage Gravy Recipes for a Hearty Breakfast

Sausage gravy is a beloved dish that captures the heart of comfort food. It’s rich, creamy, and pairs perfectly with biscuits for a satisfying meal. In this article, I will share nine of the best sausage gravy recipes that you can easily try at home.

Whether you’re a seasoned cook or just starting out, these recipes offer a variety of flavors and techniques to enhance your cooking. I enjoy exploring different ingredients and methods to create the perfect sausage gravy, and I’m excited to guide you through these delicious options.

1. Southern-Style Sausage Gravy

Southern-Style sausage gravy is a rich and creamy dish served over biscuits. It features sausage, flour, milk, and seasonings. This dish is comforting and simple to prepare.

Making this gravy is easy and requires minimal ingredients. In just a few steps, I can have a delicious meal ready.

1. Start by cooking 1 pound of sausage in a skillet over medium heat until browned.
2. Sprinkle in 1/4 cup of flour, stirring constantly for about 2 minutes.
3. Gradually add 2 cups of milk while continuing to stir to avoid lumps.
4. Cook for about 5-7 minutes, or until the gravy thickens.
5. Season with salt and pepper to taste.

This dish pairs perfectly with flaky biscuits. It’s a staple at Southern breakfast tables and brings warmth to any morning.

2. Biscuits and Gravy with Sage Sausage

Biscuits and gravy with sage sausage is a classic Southern dish. It features flaky biscuits topped with rich, creamy sausage gravy. The addition of sage adds a special flavor that makes this dish comforting and delicious.

This recipe is easy to make, even for beginners. It typically takes about 30 minutes.

Here are the steps I follow:

1. Prepare the Biscuits: I use a simple recipe with flour, baking powder, salt, butter, and milk. Mix the dry ingredients, cut in the butter, and add the milk. Then I roll out and cut the dough. Bake at 425°F (220°C) for about 15-20 minutes.
2. Make the Gravy: In a skillet, I cook sage sausage over medium heat until browned. I then add flour to create a roux.
3. Add Milk: Slowly stir in milk, cooking until the gravy thickens. I season with salt and pepper to taste.
4. Serve: I place the biscuits on a plate and generously pour the hot gravy over them.

This dish is perfect for breakfast or brunch and brings comfort to any meal.

3. Creamy Mushroom and Sausage Gravy

Creamy mushroom and sausage gravy is a delicious and rich dish that combines savory sausage with the earthy flavor of mushrooms. This gravy can be served over biscuits, toast, or even potatoes.

I find this recipe to be quite easy to make. It only takes about 30 minutes from start to finish.

Here are the steps I follow:

1. Brown 1 pound of breakfast sausage in a skillet over medium heat.
2. Remove the sausage and set it aside. Leave some drippings in the pan.
3. Add 1 cup of diced mushrooms and cook until they are tender, about 5 minutes.
4. Stir in 1/4 cup of flour, mixing well with the drippings for about 1 minute.
5. Gradually whisk in 2 cups of milk to create a smooth sauce.
6. Add the cooked sausage back to the skillet and stir.
7. Season with salt and pepper to taste, then let it simmer for 5-10 minutes until thickened.

This creamy mushroom and sausage gravy offers a comforting and tasty option for any meal.

4. Spicy Chorizo Sausage Gravy

Spicy chorizo sausage gravy is a flavorful twist on the classic recipe. Chorizo brings a smoky spice that enhances the gravy’s richness. It’s easy to prepare, making it a great choice for breakfast or brunch.

To make this dish, I follow these simple steps:

1. Ingredients: I gather 1 pound of spicy chorizo, 1/4 cup of flour, 2 cups of milk, salt, and pepper to taste.
2. Cook the Chorizo: In a skillet, I cook the chorizo over medium heat until it is browned and crumbly. This usually takes about 5-7 minutes.
3. Add Flour: Next, I sprinkle the flour over the cooked chorizo and mix well. I let it cook for 1-2 minutes to remove the raw flour taste.
4. Stir in Milk: I gradually add the milk, stirring constantly. I cook this mixture until it thickens, which takes about 5 minutes.
5. Season: Finally, I season the gravy with salt and pepper to my liking.

This spicy chorizo sausage gravy pairs well with biscuits or toast, offering a hearty and satisfying meal.

5. Maple Sage Breakfast Gravy

Maple Sage Breakfast Gravy is a delicious twist on traditional sausage gravy. This recipe combines the savory flavor of breakfast sausage with the sweetness of maple syrup and the earthiness of sage.

I find this gravy easy to prepare. It takes about 20 minutes from start to finish and requires minimal ingredients.

Here’s how I make it:

1. Cook Sausage: In a skillet, I cook 1 pound of breakfast sausage over medium heat until it’s browned. I break it into small pieces as it cooks.
2. Add Flour: After the sausage is cooked, I sprinkle 1/4 cup of all-purpose flour over it and stir continuously for 1-2 minutes.
3. Pour in Milk: Next, I slowly whisk in 2 cups of milk. I keep stirring until the mixture thickens.
4. Season: I add 2 tablespoons of maple syrup and 1 teaspoon of dried sage. I stir until everything is well combined.
5. Serve: Once the gravy reaches the desired consistency, I serve it over biscuits or toast.

This Maple Sage Breakfast Gravy is perfect for a hearty breakfast.

6. Country Sausage and Bacon Gravy

Country sausage and bacon gravy is a hearty dish often enjoyed with biscuits. This gravy has a rich, savory flavor thanks to the combination of sausage and crispy bacon.

I find it easy to make, and it takes about 20 minutes from start to finish. Here’s how I prepare it:

1. Cook the sausage: In a pan, brown 1 pound of country sausage over medium heat. I make sure to crumble it finely as it cooks.
2. Add bacon: I chop 4 slices of bacon and add them to the same pan. I cook until the bacon is crispy.
3. Make the roux: After removing the meat, I leave about 2 tablespoons of fat in the pan. I add 2 tablespoons of flour, stirring constantly for about 2 minutes.
4. Combine: Slowly whisk in 2 cups of milk while continuing to stir. I let this simmer until it thickens.
5. Season: Finally, I season with salt and black pepper to taste.

This savory gravy pairs wonderfully with warm biscuits or over breakfast potatoes. It’s a satisfying meal any time of day.

7. Gluten-Free Sausage Gravy

Gluten-free sausage gravy is a tasty dish made without wheat products. It offers the same hearty flavor and creamy texture as traditional sausage gravy. I enjoy making it for breakfast or brunch.

This recipe is easy to follow. It takes about 20 minutes from start to finish.

Here are the simple steps:

1. In a skillet, cook 1 pound of gluten-free sausage over medium heat until browned.
2. Remove the sausage and set it aside. Leave the fat in the pan.
3. Add 1/4 cup of gluten-free flour to the fat and stir to form a roux.
4. Slowly whisk in 2 cups of milk, ensuring it is lump-free.
5. Cook until the mixture thickens, stirring frequently.
6. Return the cooked sausage to the pan and mix well.
7. Season with salt and pepper to taste.

This dish goes well over biscuits or toast. Enjoying gluten-free sausage gravy is a simple way to savor comfort food without gluten.

8. Herbed Turkey Sausage Gravy

Herbed turkey sausage gravy is a flavorful and healthier twist on traditional sausage gravy. Using turkey adds a lighter touch while still delivering great taste.

I find this recipe easy to make and perfect for breakfast or brunch. It takes about 20 minutes from start to finish.

To prepare the gravy, I start with the following steps:

1. In a skillet, I cook 1 pound of ground turkey over medium heat until it is browned.
2. I add 2 tablespoons of flour to the cooked turkey, stirring well to combine.
3. Next, I slowly pour in 2 cups of milk, stirring constantly until the mixture thickens.
4. To enhance the flavor, I season with salt, pepper, and a mix of herbs like thyme and sage.
5. I let it simmer for a few minutes before serving.

This herbed turkey sausage gravy pairs wonderfully with biscuits or toast. It’s a simple dish that’s sure to impress. Enjoy!

9. Paleo-Friendly Sausage Gravy

Paleo-Friendly Sausage Gravy is a delicious alternative for those following a Paleo diet. It typically uses ground meat, coconut milk, and Paleo-friendly spices to create a creamy, flavorful dish without grains or dairy.

Making this gravy is easy and quick. I start by cooking the ground sausage in a pan over medium heat until it’s browned. This takes about 5-7 minutes.

Next, I add a few tablespoons of almond flour to the pan, stirring to create a roux. This helps thicken the gravy.

After that, I pour in about 1 cup of full-fat coconut milk. I let it simmer for 5-10 minutes.

Finally, I season it with salt, pepper, and any other desired spices, such as garlic powder or thyme. I cook it a bit longer until it reaches my preferred thickness.

This gravy pairs well with eggs, cauliflower, or sweet potatoes, making it a versatile dish for any meal. Enjoying a comforting sauce while adhering to my dietary choices is rewarding.

What Is the History of Sausage Gravy?

Sausage gravy has a rich history that reflects cultural influences and regional preferences. The origins of this dish can be traced back to meat preservation practices. As I explore these historical roots, I will also highlight how this dish varies across different regions.

What Are the Origins and Development of Sausage Gravy?

The history of sausage gravy starts with a need to preserve meat. Early sausage making was a solution to using leftover meats. In the United States, settlers adapted European methods, creating their own versions of sausage and gravy.

Sausage gravy became popular in the South during the 19th century. It was often served with biscuits, a staple in Southern cuisine. The combination of creamy gravy and flaky biscuits was not just a hearty meal but also a way to stretch limited resources.

Women recorded their family recipes in diaries, showcasing the importance of sausage gravy in social gatherings. Today, you can find many variations that still reflect these traditions.

What Are the Regional Variations of Sausage Gravy?

Sausage gravy varies significantly across the United States. In the South, it’s typically made with pork sausage. The gravy is thick and creamy, often spiced with black pepper.

In the Midwest, variations might include turkey sausage or other meats, reflecting local tastes. Some regions even add cheese or hot sauce for an extra kick.

I find it interesting how each area has its twist on a classic dish. The recipe can change based on local ingredients, family traditions, or even personal preference. Each variation tells a story of its origin and the people who enjoy it.

What Are the Key Ingredients for Sausage Gravy?

When making sausage gravy, choosing the right ingredients is crucial for achieving the best flavor and texture. I’ll focus on the types of sausage that work best and the common spices that enhance the dish.

What Are the Different Types of Sausage Used in Sausage Gravy?

Sausage is the star of sausage gravy. Here are some popular options I often use:

• Pork Sausage: Breakfast sausage is the classic choice. It has a rich flavor and is usually seasoned with sage and pepper.
• Italian Sausage: This type adds a bit more spice, especially if I choose the hot variety. Its herbs and spices bring additional depth.
• Turkey Sausage: A leaner choice, turkey sausage provides a lighter option without sacrificing taste.
• Any Loose Sausage: Crumbled sausage works well. I prefer fresh sausage rather than links for easier cooking.

Choosing the right sausage depends on my taste preference and dietary needs.

What Are the Common Spices and Flavorings in Sausage Gravy?

Spices bring the gravy to life. Here are the key ones I always include:

• Black Pepper: Essential for heat. I like to use fresh ground for more flavor.
• Sage: A classic herb in sausage recipes, it adds an earthy taste that complements the meat.
• Thyme: This herb can brighten the gravy. It’s subtle but effective.
• Red Pepper Flakes: For those who enjoy a kick, a pinch can enhance the flavor.
• Garlic Powder: It provides depth without overpowering the dish.

I often experiment with these spices to create a unique flavor profile while keeping the traditional taste intact.